Peppermint Meltaway Cookies: The Ultimate Melt-In-Your-Mouth Holiday Treat
Peppermint Meltaway Cookies live up to their name—soft, buttery, and practically dissolving on your tongue—making them a holiday must. If you want cookies that feel fancy but don’t eat your whole afternoon, this is your jam.
Brief introduction to the recipe
These cookies combine a tender shortbread-like crumb with a peppermint punch and a glossy frosting finish. They bake quickly, decorate easily, and please every crowd. Think shortbread meets candy cane and you’re halfway there.
Why you’ll love this recipe
- They truly melt in your mouth. No gritty crumbs, just buttery bliss.
- Simple ingredients, stunning results. You don’t need specialty flour or weird gadgets.
- Totally giftable. Stack them in tins and watch people swoon.
- Kid-friendly and fun. Little helpers can measure, roll, and decorate.
The story behind these cookies
My holiday kitchen started out crowded and chaotic one December. I needed a cookie that looked like effort but didn’t require babysitting the oven. Enter these Peppermint Meltaway Cookies—easy dough, chill, bake, frost, done. I added peppermint because, duh, it screams holidays. They caught on fast at cookie swaps and became the cookie everyone asked me to bring back the next year.
Ingredients breakdown (short blurbs)
For the cookies
- 1 cup butter, softened — your flavor base. Use real butter for the best meltaway texture.
- 1/2 cup confectioners’ sugar — gives a delicate sweetness and silky tender crumb.
- 1/2 tsp peppermint extract — the festive zing; don’t overdo it.
- 1 1/4 cups all-purpose flour — backbone of the dough.
- 1/2 cup cornstarch — the secret to melt-in-your-mouth cookies. It reduces gluten and makes the cookies tender.
- 1/4 tsp salt — balances sweetness.
For the frosting
- 2 tbsp butter, softened — gives richness and spreadability.
- 1 1/2 cups confectioners’ sugar — for a smooth, pipeable icing.
- 2 tbsp milk — thin as needed.
- 1/4 tsp peppermint extract — ties frosting to cookie.
- 2–3 drops red food coloring (optional) — festive stripes or dots.
- Crushed peppermint candies — for crunch and pretty garnish.
Step-by-step “How to Make It”
- Cream butter and sugar. Beat softened butter with confectioners’ sugar until light and fluffy. Add peppermint extract and beat briefly. This step traps air and gives a lighter cookie.
- Mix dry ingredients. Whisk flour, cornstarch, and salt in a separate bowl. The cornstarch is the texture hero here.
- Combine. Gradually add the dry mix to the butter mixture and blend until a soft dough forms. Don’t overwork it—stop as soon as it comes together.
- Chill. Wrap the dough and refrigerate for at least 30 minutes. Chilling firms the butter so the cookies keep their shape and get that delicate crumb.
- Shape. Preheat oven to 350°F (180°C). Roll dough into 1-inch balls and space them on baking sheets (about 2 inches apart).
- Bake. 9–11 minutes or until the bottoms show a touch of golden brown. The tops should stay pale.
- Cool. Transfer to wire racks and cool completely before frosting. Patience pays off.
- Make the frosting. Beat butter until creamy; add confectioners’ sugar, milk, peppermint extract, and a drop or two of color if using. Mix until smooth.
- Decorate. Spread or pipe frosting on cooled cookies, then sprinkle with crushed peppermint. Let the frosting set before stacking.
Pro tips for perfect results
- Use room-temperature butter—not melted. Soft butter blends best and gives you the right dough texture.
- Chill the dough. Don’t skip this—it keeps cookies thick and tender.
- Cornstarch is the MVP. It creates that signature crumb and prevents toughness.
- Beat the butter and sugar well to incorporate air; that lightness translates to texture.
- If frosting runs, add more confectioners’ sugar. If frosting is too stiff, add a splash of milk. Adjust gradually.
- For clean slices: if you cut bars instead of balls, chill the dough before slicing so edges stay sharp. FYI, chilling helps a lot.
Creative variations to try
- Chocolate Peppermint Cookies: Add 1/4 cup cocoa powder to the flour mix for a chocolaty twist.
- Citrus Peppermint: Stir 1 tsp orange zest into the dough for a bright contrast.
- Double peppermint: Fold crushed candy into the dough so each bite gets a minty surprise.
- Festive swirls: Split frosting into two bowls; color one red and swirl with white on top of the cookie for a candy-cane look.
- Peppermint Meltaways Candy version: Skip frosting and roll baked cookies in finely crushed peppermint for a crunchier finish. Use the Peppermint Meltaways Candy idea for gifting—looks gorgeous.
Best ways to serve
- Stack on a holiday platter with gingerbread and shortbread for a festive spread.
- Pair with a Peppermint Latte or a mug of Peppermint Hot Cocoa for a themed pairing.
- Gift in layers separated by parchment in decorative tins—classy and practical.
- Serve alongside a rich Eggnog Fudge for contrast: minty + ultra-creamy = crowd-pleasing.
Quick tips for storage and leftovers
- Store in an airtight container at room temperature up to 1 week.
- You can freeze unfrosted baked cookies for up to one month; thaw and frost later.
- Freeze dough balls on a tray, then transfer to a bag for up to 1 month—bake straight from frozen, adding 1–2 minutes to baking time.
- Leftover hack: Crumble cookies into vanilla ice cream for an instant sundae. Seriously good.
FAQs
Can I use margarine instead of butter?
You can, but butter gives better flavor and that dreamy texture. Margarine often yields a greasier crumb.
What if I don’t have peppermint extract?
Vanilla or almond will work, but you’ll lose the minty holiday vibe. You could also melt peppermint candies and fold them into frosting—see the section on How To Melt Peppermint Candy for tips.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend. The cornstarch still does its tenderizing magic.
How do I prevent frosting from smudging when stacking?
Let frosting set fully, then layer cookies with parchment between them. If it’s warm, refrigerate until firm.
The science behind melt-in-your-mouth cookies
Why do these cookies vanish like a dream? Two reasons: cornstarch and proper creaming. Cornstarch dilutes gluten formation, keeping the crumb delicate. Creaming butter and sugar traps tiny air bubbles that bake into a tender structure. Chill the dough to firm the butter so cookies don’t spread and get thin. Follow these steps and you’ll get melt-in-your-mouth cookies every time.
Pairings and menu ideas
Create a show-stopping dessert table by pairing these cookie beauties with:
- Hot chocolate or a Peppermint Latte for mint-on-mint delight.
- Eggnog Fudge for a dense, creamy counterpoint.
- Fruit tarts or cranberry bars for a pop of tartness.
This variety gives guests something for every palate.
Kid-friendly and party ideas
Kids love these cookies—get them involved! They can measure, roll dough, and decorate with crushed candy. Set up a cookie-decorating station with bowls of sprinkles, crushed candy, and frosting. For cookie exchanges, label tins with the recipe and a little holiday note.
How to melt peppermint candy (quick guide)
If a recipe calls for melted peppermint for drizzling or folding into frostings, do this: place chopped peppermint candy in a small heatproof bowl over (not touching) simmering water (a double-boiler). Stir until just melted, then remove from heat. Don’t overheat—peppermint burns and gets grainy. Use immediately for drizzles or fold into warm frosting. This is a handy technique when you want glossy swirls.
Decorating ideas to elevate your cookies
- Candy cane dust: Sprinkle finely crushed candy on top for sparkle.
- Drizzled chocolate: Add a drizzle of tempered dark chocolate for contrast.
- Festive shapes: Roll dough and use small cutters to make stars or snowflakes.
- Edible glitter: One light dusting will make them party-ready.
Making Peppermint Meltaways into gifts
Package in clear cellophane bags tied with ribbon or layer in tins with parchment. Include a small card: “Baked with love—refrigerate for freshness.” Add a mini candy cane for cuteness. These make great hostess gifts and stocking stuffers.
Adapting the recipe for occasions
- Valentine’s Day: Color frosting pink and add heart sprinkles.
- Easter: Pastel frosting and edible flowers work well.
- Baby showers: Match frosting shades to the theme and package as favors.
Special dietary swaps
- Gluten-free: Use 1:1 flour blend.
- Dairy-free: Use plant-based butter and non-dairy milk for frosting.
- Lower sugar: Try powdered erythritol in both dough and frosting; results vary, so test first.
Troubleshooting
- Cookies are too crumbly: You might have overbaked or under-creamed. Try reducing bake time or creaming longer.
- Frosting too runny: Add more confectioners’ sugar a tablespoon at a time.
- Frosting too thick: Add milk a drop at a time until you reach spreadable consistency.
Final thoughts (wrap-up)
Peppermint Meltaway Cookies bring that perfect combo of buttery tenderness and festive peppermint. They fit in cookie boxes, pair beautifully with a Peppermint Hot Cocoa or a Peppermint Latte, and even stand up next to richer treats like Eggnog Fudge. They feel fancy, but they’re totally doable. IMO, they’re the holiday cookie that earns you a tiny crown—no baking throne required.
Ready to bake a batch? Grab your butter, crank the playlist, and let the peppermint magic begin.
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Irresistible Peppermint Meltaway Cookies — Melt-In-Your-Mouth Holiday Bliss
- Category: Dessert
Ingredients
Cookies
- 1 cup unsalted butter, softened
- ½ cup powdered (confectioners’) sugar
- ½ teaspoon peppermint extract
- 1¼ cups all-purpose flour
- ½ cup cornstarch
- ¼ teaspoon salt
Frosting
- 2 tablespoons butter, softened
- 1½ cups powdered sugar
- 2 tablespoons milk (add more if needed)
- ¼ teaspoon peppermint extract
- 2–3 drops red food coloring (optional)
- Crushed peppermint candy, for sprinkling
Instructions
- Beat the base. In a large bowl, whip the softened butter with the powdered sugar until the mixture looks light and fluffy. Stir in the peppermint extract so the dough smells minty and festive.
- Combine the dry mix. In a separate bowl, whisk together the flour, cornstarch, and salt. Add this dry blend to the butter mixture a little at a time, mixing until the dough comes together and feels soft.
- Chill the dough. Wrap the dough or cover the bowl and refrigerate for at least 30 minutes. Chilling firms the butter and helps the cookies keep their shape while baking.
- Shape the cookies. Preheat the oven to 350°F (180°C). Roll portions of dough into roughly 1-inch balls. Place them on baking sheets, leaving about 2 inches between each cookie.
- Bake. Slide the trays into the oven and bake 9–11 minutes, or until the cookie bottoms pick up a hint of golden color. Remove and transfer the cookies to cooling racks; let them cool fully before decorating.
- Make the icing. In a small bowl, beat the 2 tablespoons of softened butter until creamy. Gradually add the powdered sugar, then stir in the milk and peppermint extract. Add a couple drops of red food coloring if you want a festive tint. Mix until smooth and spreadable.
- Finish and garnish. Spread a thin layer of frosting over each cooled cookie and top with a dusting of crushed peppermint. Let the icing set before stacking or packing.
Notes
- These cookies pair beautifully with hot cocoa, peppermint coffee, or a frothy Peppermint Latte.
- Tip: If the frosting seems too runny, add a bit more powdered sugar; if it’s too stiff, thin with a teaspoon of milk at a time.
- Store cookies in an airtight container at room temperature for up to a week. Freeze unfrosted cookies for longer storage and add frosting after thawing.
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